Total Time
55mins
Prep 10 mins
Cook 45 mins

Very easy and delicious. Sort of like black forest cake, but more elegant. From "Crowning Elegance", a cookbook published by Arie Crown Hebrew Day School in suburban Chicago, IL. Tastes best on the day of baking. It might get soggy if covered.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease an 8"x8" square pan.
  3. In bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
  4. Add margarine and vanilla, stir to combine.
  5. Mix in cocoa, flour, and baking powder.
  6. Pour batter into prepared pan.
  7. Press cherries into the top of the batter.
  8. Bake for 45 minutes or until set.
Most Helpful

4 5

Much better when I added (based on the comments above) an extra half-tablespoon of cocoa and 3/4 cup plain yogurt to the batter. This I baked in a nine-inch springform pan, lined with a circle of parchment paper, lightly sprayed with cooking oil. When cool/turned out onto a plate/reversed onto a serving platter, I frosted the finished cake with vanilla greek-style yogurt right out of the container -- made for a lovely tangy finish.

5 5

Wonderful! My family picked sour cherries and made a pie which was amazing, but I had an extra cup of cherries so i searched for a recipe to use. I didn't want a cobbler since its close to the pie taste. This was perfect, easy and quick and I loved it wasn't to big, plus I had all the ingredients. Used butter and my cherries were mixed with a 1/4cup of sugar before I put them in so reduced sugar a little. Served with icecream the whole family loved! Thank you will make again.

3 5

I love chocolate and I love cherries, but this recipe did not live up to my expectations.
Batter was very runny, so I added another 1/4 cup flour and am glad I did. Texture of cake is good, it just does not taste very chocolatey. Simple to make.